Shrimp Chowder


2 Tbsp. Butter
1 medium Onion, chopped
2 (10-3/4 oz.) cans Cream of Potato Soup, undiluted
3-1/2 cups Milk
1/4 tsp. ground Red Pepper
1-1/2 pounds medium-sized raw Shrimp, peeled and deveined
1 cup (4-oz.) shredded Monterey Jack Cheese
Garnish: chopped fresh Parsley
Oyster crackers, optional

Melt butter in a Dutch oven over medium heat; add onion, and saute' 8
minutes or until tender. Stir in cream of potato soup, milk, and red
pepper.; bring to a boil. Add shrimp, reduce heat, and simmer, stirring
often, 5 minutes or just until shrimp turn pink. Stir in cheese until
melted. Ladle into bowls and sprinkle with chopped parsley. Serve
immediately.

Yield: 12 cups
Patty from Missouri



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